Grenadine Revisited

by Matt on December 7, 2007


Why yes I’m fully aware that this photo looks like a crime scene and yes, I realize it’s a bit over the top and yes, I won’t be angry with you for not stopping me when I decided to make grenadine again.

Let me set the stage for you: extra poms on the kitchen counter, some vodka, a friend in town, pink hands, you get the picture.

And you’d think I would have learned my lesson already, sheesh.

But I must admit it was well worth the effort. Homemade grenadine is nothing like that bottled stuff, and every year I look forward to making a few batches and staining everything within 12 feet of me and my cutting board. It really makes all the difference in a cocktail and I suppose you could use it for other non-celebratory purposes.



Basic Grenadine Recipe
Because I like the
tartness of pomegranates I usually go easy on the sugar, or I omit the
sugar completely when making a reduction. This allows me to use my
syrup not only in cocktails but as a dressing or marinade for savory
recipes. It can also be made with honey.

2 cups pomegranate juice (I can’t advise you on a good method because I always make a mess no matter how hard I try)
1 cup sugar (or less if you prefer it not so sweet)

Bring juice to a simmer over medium heat and cook until reduced by
half. Reduce heat and add sugar, stirring constantly until it
dissolves, about 2 or 3 minutes. Allow liquid to cool completely and
then refrigerate. It should last about 1 week.